If you’re looking for a tasty and showy way to bring cruciferous vegetables to the table, this Cauliflower and Broccoli Flan is the perfect solution.
Thanks to the color contrast between the white cauliflower and the green broccoli, and the creaminess of the ricotta mixture, you’ll win over even the pickiest palates. It’s a simple dish, ideal as a rich side or as a vegetarian main course, made irresistible by a crisp golden crust on top.
Get ready to discover how a few simple ingredients can turn into a gourmet dish: the melting core of mozzarella and the delicacy of ricotta pair perfectly with the natural sweetness of broccoli and cauliflower.
Whether you serve it as a refined starter or as a main vegetarian course for a family dinner, this flan will be remembered. Are you ready to see the bicolored magic on your plate? Below I leave you other tasty recipes with cauliflower and broccoli, and then, as always, right under the photo we’ll see how to prepare the Cauliflower and Broccoli Flan 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Steaming, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for the Cauliflower and Broccoli Flan
- 1 cauliflower (medium — about 1.8 lb (800 g) net after trimming)
- 1 broccoli (small — about 10.5 oz (300 g) net after trimming)
- 150 g cow's ricotta (about 2/3 cup (150 g))
- 150 g mozzarella (well drained — about 5.3 oz (150 g))
- 1 egg (large)
- 60 g grated Parmigiano-Reggiano (about 2/3 cup (60 g))
- as needed breadcrumbs (for the pan and to sprinkle on top)
- as needed butter (for the pan and small pats on top of the flan)
- 2 pinches salt
- 1 pinch black pepper (freshly ground)
Tools
- 2 Bowls
- 1 Steamer basket
- 1 Springform pan springform, about 7–8 in (18–20 cm) diameter
Preparation — Cauliflower and Broccoli Flan
If you serve it as a vegetarian main, you’ll get 4 generous portions; if you serve it as a side or starter, the quantities are enough for about 6 people.
1- Preparing the vegetables: Start by cleaning the cauliflower and the broccoli and separating into florets. Steam them until tender but still firm. Once ready, roughly chop them with a knife, keeping them separated in two different bowls.
2- Preparing the cream: In a separate bowl, work the ricotta with the egg, the grated Parmigiano, a pinch of salt and a grind of pepper until you obtain a smooth, creamy mixture.
3- Preparing the pan: Butter a springform pan about 7–8 in (18–20 cm) in diameter and dust it with breadcrumbs, shaking off the excess.
4- Assembly:
. Create the first layer on the bottom of the pan with the chopped broccoli.
. Spread half of the ricotta cream over it and add the mozzarella cut into cubes.
. Continue with a second layer made of the chopped cauliflower.
. Cover everything with the remaining ricotta cream, leveling it well with the back of a spoon.
5- Finishing and baking: Sprinkle the surface generously with breadcrumbs and add a few small pats of butter to help browning.
Bake in a preheated conventional oven at 356°F for about 25 minutes, or until a nice golden crust forms on top.
Storage, Tips and Variations — Bicolored Cauliflower and Broccoli Flan
In the refrigerator: You can keep the flan in an airtight container for up to 2–3 days. To enjoy it at its best, warm it slightly in the oven or microwave before serving.
In the freezer: If you used fresh (not previously frozen) ingredients, you can freeze the flan already baked. Just let it thaw in the fridge and pass it in the oven for a few minutes to restore the crispiness of the surface.
In the freezer: If you used fresh (not previously frozen) ingredients, you can freeze the flan already baked. Just let it thaw in the fridge and pass it in the oven for a few minutes to restore the crispiness of the surface.
Quick version: If you don’t have time to layer, you can mix everything together (vegetables, cream and mozzarella) and bake: the flavor will be the same, although you’ll lose the bicolored visual effect.
Crunchy touch: Replace part of the breadcrumbs on top with sliced almonds or chopped walnut kernels for a crunchy, original note.
Enriched variation: For those who like stronger flavors, you can add diced cooked ham or speck between the layers, or replace the mozzarella with smoked scamorza.
Chef’s Tips
No more sogginess: To prevent the flan from being too wet, make sure to drain the mozzarella very well and dry the vegetables after steaming, for example by blotting them with paper towels.
Aromatic touch: If you like warm spices, add a pinch of nutmeg to the ricotta and egg cream: it pairs wonderfully with both cauliflower and cheese.
Resting: Before removing it from the springform pan, let it rest out of the oven for about 10 minutes. This will allow the structure to settle and slices will come out perfectly without falling apart.
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FAQ (Questions & Answers) for the Cauliflower and Broccoli Flan
Can I use frozen vegetables?
Absolutely yes! You can use frozen broccoli and cauliflower by steaming them directly or blanching them in salted water. The important thing is to drain them very well and squeeze them slightly before chopping, because frozen vegetables tend to retain more moisture than fresh ones.
The flan is too soft — what did I do wrong?
If the flan turns out too wet, it could be due to the water released by the mozzarella or the vegetables. Make sure to use a pizza-style mozzarella (the drier kind) or let fresh mozzarella drain for at least an hour. Also, don’t skip the 10-minute resting step after baking: it helps the liquids to compact.
I don’t have a springform pan; can I use a baking dish?
Certainly! You can use a ceramic or glass baking dish. In that case, however, we recommend serving the flan directly from the dish, because without a removable base it may be difficult to extract slices while keeping the two colored layers perfectly intact.
What can I use instead of ricotta?
If you prefer a stronger taste, you can substitute ricotta with a spreadable cheese like Philadelphia or mascarpone (although it will be more caloric). For a lighter version, you can use plain Greek yogurt, taking care to add a teaspoon of cornstarch to thicken the mixture.
Can I prepare it in advance?
Yes, it’s a great idea for planning ahead! You can assemble the flan in the morning for the evening and keep it covered in the fridge. Just add the breadcrumbs and butter right before baking so the crust stays crispy.
